Early Bird menu

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EARLY EVENING DINING MENU
SERVED ALL EVENING SUNDAY- THURSDAY
Friday & Saturday 5pm -6.30pm
2 courses €25.95 3 courses €29.95

  • Starters

    STARTERS
    HOMEMADE SOUP OF THE DAY: See blackboard for details.
    MUSSELS
    Roaring bay mussels, white wine, garlic, cream, tomato, herbs, toasted garlic
    sourdough.
    SALMON
    Cajun cured Irish salmon, avocado and lime puree, tomato and coriander
    salsa, crème fraiche sorbet, toasted tortilla.
    LAMB
    Rosemary battered Slaney valley lamb belly, flavours of Nicoise salad, anchovy
    and garlic mayonnaise.
    CROSTINI
    Garlic sour dough, tomato jam, feta whip, basil pesto.

  • Main Courses

    CHICKEN
    Black olive crusted Irish chicken breast, fennel potatoes, basil puree, ratatouille
    butter sauce.
    BOUILLABASSE
    Sea bream, monkfish, scallop, mussels, saffron potato, sauce bouillabaisse,
    parmesan foam, rouille.
    LAMB
    Indian spiced Slaney valley lamb shoulder, Bombay potatoes, curried chickpea
    puree, mint yoghurt.
    VEGETARIAN PASTA
    Hand made spinach spaghetti, baby spinach, peas, crumbled feta cheese, mint
    and pine nut pesto
    SIRLOIN OF TIPPERARY PRIME BEEF (€6.00 SUPPLEMENT)
    served with: Peppered sauce or Garlic Butter
    ALL MAIN COURSES INCLUDE VEGETABLES & POTATOES WHERE APPROPRIATE

  • Desserts

    Double chocolate mousse, vanilla ice cream, caramel sauce, toasted almonds

    Cheesecake of the day

    Selection of ice-cream

    SERVICE CHARGE OF 10% FOR PARTIES OF FIVE AND MORE